MALAYSIAN STANDARD MS1500:2009HALAL FOOD - PRODUCTION, PREPARATION, HANDLING AND STORAGE - GENERAL GUIDELINES (SECOND REVISION) Content 1. 2. 3. 4. 5. 6. Scope Definitions Requirements Compliance Halal certificates Halal certification mark 1. Scope This Malaysian Standard provides practical guidance for the food industry ◦ on the preparation and handling of halal food (including nutrient supplements) and ◦ to serve as a basic requirement for Halal food product and food trade or business in Malaysia option or al wadh‘u defined by Malaysia law means the laws of Islam in the Mazhab of Shafie or the laws of Islam in any of the other Mazhabs of Maliki.1 Shariah law is the orders of Allah which relate to the action of the people who are being accountable (mukallaf) by obligation. Definitions For the purposes of this standard.2. 2. Hambali and Hanafi which are approved by the Yang di-Pertuan Agong to be in force in the Federal Territory or the Ruler of any State to be in force in the state or fatwa approved by the Islamic Authority . the following definitions apply. .2. d. b.2 Halal Things or actions permitted by Shariah law without punishment imposed on the doer. c). not prepared. Halal food means food and drink and/or their ingredients permitted under the Shariah law and fulfill the following conditions: does not contain any parts or products of animals that are non-halal by Shariah law or any parts or products of animals which are not slaughtered according to Shariah law. safe for consumption. storage and distribution. handling. f. b). packaging. non-intoxicating or non-hazardous jo health. c. 2. and during its preparation. g. the food is physically separated from any other food that does not meet the requirements stated in items a). processing. processed or manufactured using equipment contaminated with najs according to Shariah law.3 Halal food a. does not contain any human parts or its derivatives that are not permitted by Shariah law. does not contain najs according to Shariah law. non-poisonous. e. d) or e) or any other things that have been decreed as najs by Shariah law. c. Milk. any liquid and objects discharged from the orifices of human beings or animals such as urine. halal food that is contaminated with things that are nonhalal. halal food that comes into direct contact with things that are non-halal. pus. carrion or halal animals that are not slaughtered according to Shariah law. d.1 Najs Najs according to Shariah law are a. except dog and pig. khamar and food or drink which contain or mixed with khamar.4. dogs and pigs and their descendents. sperm and ova of human and animals. vomit. sperm and ova of pigs and dogs except sperm and ova of other animals.4 2. b.2. blood. e. and f. NOTE. . are not nay's. placenta and excrement. etc. The only najs in this category is urine from a baby boy at the age of two years and below who has not consumed any other food except his mother's milk. carrion. . b. mukhaffafah which is considered as light najs. khamar. blood.2 There are three types of najs: a. liquid and objects discharged from the orifices.4.2. mughallazah which is considered as severe najs which are dogs and pigs (khinzir) including any liquid and objects discharged from their orifices.. mutawassitah which is considered as medium nays which does not falls under severe or light najs such as vomit. and c. descendants and derivatives. pus. 5 Slaughtering According to Shariah law the slaughter act that sever the trachea (halqum). oesophagus [mari') and both the carotid arteries and jugular veins (wadajain) to hasten the bleeding and death of the animal.2. . halal certification. animal health. food safety. public health. .2. and etc.6 Competent authority ◦ Competent authority is the agency which is entrusted by the government to carry out specified work according to prescribed requirements. In Malaysia there are various competent authorities which are responsible in respective areas such as Islamic affairs. NOTE. handling.7 Premises ◦ Any building or any other structure. distribution and sale of any food. . or other structure is situated and any adjoining land used in connection with the preparation. packaging. storage. slaughtering.2. permanent or otherwise together with the land on which the building. processing. Requirements 3.1 Management responsibility 1. 2. facility.3. . The management shall ensure that sufficient resources (i. 3. financial and infrastructure) are provided in order to implement the halal control system.e. The management shall appoint muslim halal executive officers or establish a committee which consist of muslim personnel who are responsible to ensure the effectiveness in implementation of internal halal control system. The management shall ensure that they are trained on the halal principles and its application. manpower. 3. Product process flow from receipt of raw materials to the finished products shall prevent cross contamination. 1. proper employee flow. . good hygienic and safety practices. 2. The premises shall be designed to facilitate cleaning and proper supervision of food hygiene. 3.2 Premises Premises shall be designed and constructed or renovated so as to enable the process flow to control the risk of product contamination and suitable for intended use. including protection against pest infestation and cross-contamination between and during operations. Layout of premises shall permit proper process flow. 7. The premises shall be effectively separated and well insulated from pig farm or its processing activities to prevent cross contamination through personnel and equipment.4. 5. Loading and unloading bay shall be appropriately designed to allow effective transfer of perishable products. Premises shall be kept in good repair and condition to prevent pest access and to eliminate potential breeding sites. . 6. Adequate sanitary facilities shall be provided and maintained. 7. Pets and other animals shall be refrained from entering the premises. . cutting.5. Processing of carcasses such as deboning. 6. packing and storing shall be done in the same premises as slaughtering or in approved premises by the competent authority that meets the requirements of this standard. Slaughtering and processing premises shall be dedicated for halal slaughtering and halal processing only. utensils. Devices.3 1. Devices. machines and processing aids which were previously used or in contact with najs al-mughallazah shall be washed and ritually cleansed as required by Shariah law (see Annex B).3. This procedure shall be supervised and verified by the competent authority. the line shall be operated for halal food only. machines and processing aids Devices. Repetition in converting the line to najs al-mughallazah line and back to halal line. machines and processing aids used for processing halal food shall be designed and constructed-to facilitate cleaning and shall not be made of or contain any materials that are decreed as najs by Shariah law and shall be used only for halal food. In the case of converting najs al-mughallazah line or processing line' containing najs al-mughallazah into halal production line. Upon conversion. 2. 3. utensils. shall not be permitted. . utensils. the line shall be washed and ritually cleansed as required by Shariah law (see Annex B). e. d. utensils. machines and processing aids and the premises for processing.3. Halal food manufacturers shall implement measures to: 2. ingredients and packaging material before processing. prevent contamination of foods by foreign matters such as plastic. dust. clothing. a. glass or metal shards from machinery. and prevent excessive use of permitted food additives In manufacturing and processing. store harmful chemical substances appropriately and away from halal food. suitable detection or screening devices should be used where necessary. c. b.4 1. Hygiene. sanitation and food safety Hygiene. harmful gas or fumes' and unwanted chemicals. . It includes the various aspects of personal hygiene. manufacturing and storage of food. manage waste effectively. devices. sanitation and food safety are prerequisites in the preparation of halal food. inspect and sort raw material. Ministry of Health Malaysia. MS 1514 or MS 1480 and public health legislation currently in force by the competent authority in Malaysia. good manufacturing practices (GMP) or such as specified in the Garispanduan amalan pengilangan yang baik. .3. Halal food shall be processed. packed and distributed under hygienic condition in premises licensed in accordance with good hygiene practices (GHP). cockroaches.1.5 Processing of halal food 3.1.5. creatures that are considered repulsive such as lice.can be divided into two categories: 3..1. snakes... animals with long pointed teeth or tusks which are used to kill prey such as tigers.1 Land animals All land animals are halal as food except the following: a. i.e. pests and/or poisonous animals such as rats. farmed halal animals which are intentionally and continually fed with najs. f. cats..5. woodpeckers (hud~hud). pigs and dogs their descendants.1. animals that are forbidden to be killed in Islam such as bees (al-nahlah). predator birds sued as eagles. h. centipedes. d. monkeys. etc. scorpions.5. flies. elephants. najs al-mughallazah animal. etc.1 Animals . Sources of halal food and drink 3. and i. owls and etc. etc.3. other animals forbidden to be eaten in accordance to Shariah law such as donkeys and mules. c. b. animals that are not slaughtered according to Shariah law. . bears. e. g. wasps and other similar animals. Animals that live both on land and water such as crocodiles. .5.1. All aquatic animals are halal except those that are poisonous. such as fish.1.3. Aquatic animals which live in najs or intentionally and/or continually fed with najs are not halal. intoxicating or hazardous to health. turtles and frogs are not halal.2 Aquatic animals Aquatic animals are those which live in water and cannot survive outside it. intoxicating or hazardous to health. 3. intoxicating or hazardous to health.1. algae and fungi) and their by-products and/or derivatives are halal except those that are poisonous.2 Plants All types of plants and plant products and their derivatives are halal except those that are poisonous^ intoxicating or hazardous to health.1. 3.5.4 Natural minerals and chemicals All natural minerals and chemicals are halal except those that are poisonous. bacteria. .5.3. 3.5 Drinks All kinds of water and beverages are halal as drinks except those that are poisonous.5.5.e.1.3 Mushroom and micro-organisms All types of mushroom and micro-organisms (i.1. intoxicating or hazardous to health. 1.5. as permitted by Shariah law. .2 the products from hazardous aquatic animals or plants are halal when the toxin or poison has been eliminated during processing.3.5.2 and 3.1.1.5.6 Genetically modified food (GMF) Food and drinks containing products and/or by-products of Genetically modified organisms (GMOs) or ingredients made by the use of genetic material of animals that are non-halal by Shariah law are not halal. 3.5.1.1.7 Notwithstanding 3. fully understands the fundamental rules and conditions related to the slaughter of animals in Islam. d. e. the animal to be slaughtered has to be an animal that is halal.2.3. the slaughterman shall have certificate for halal slaughter issued by a competent authority.1 The Slaughtering process slaughtering process shall take into account animal welfare in accordance to Shariah law. The animals are deemed to be alive or hayat al-mustaqirah. the act of slaughtering shall be done with niyyah (intention) in the name of Allah and not for other purposes.5. The slaughterman is well aware of his action. bajigh. c. b. slaughtering shall be performed only by a practicing muslim who is mentally sound.5. the animal to be slaughtered shall be alive or deemed to be alive (hayat almustaqirrah3) at the time of slaughter. . The following requirements shall also be complied with: a. when blood gushing out during slaughtering and movement of the animals after slaughtering.2 3. tools and utensils shall be dedicated for halal slaughter only. slaughtering lines. slaughtering knife or blade shall be sharp and free from blood and other impurities. j.f. g. animals to be slaughtered shall be healthy and have been approved by the competent authority. . the slaughtering is recommended to be performed while facing the qiblah. tasmiyyah4 has to be invoked immediately before slaughtering. i. h. The bleeding shall be spontaneous and complete. the slaughter act shall sever the trachea (halqum). oesophagus (marl') and both the carotid arteries and jugular veins (wadajain) to hasten the bleeding and death of the animal (see Figures 1 to 4). m. n. o. and a trained Muslim inspector shall be appointed and be responsible to check that the animals are properly slaughtered according to the Shariah law. the act of halal slaughter shall begin with an incision on the neck at some point just below the glottis (Adam's apple) and after the glottis for long necked animals. nails and teeth shall not be used as slaughtering tools. l.k. slaughtering shall be done only once. The "sawing action" of the slaughtering is permitted as long as the slaughtering knife or blade is not lifted off the animal during the slaughtering. bones. . 2 For poultry.2. 3.2. scalding shall only be carried out on animals that are deemed dead as a result of halal slaughter. However if stunning is to be carried out the conditions specified in Annex A shall be complied. .5.3 Stunning is not recommended.5.3. . . . . and during its preparation. non-intoxicating or non-hazardous to health.3 Processing. food shall be prepared. b. b). processed food or its ingredients shall be safe for consumption. c) and/or d) or any other things that are decreed as najs by Shariah law. distribution and serving All processed halal food shall meet the following requirements: a. handling.3. it shall be physically separated from any other food that does not meet the requirements specified in items a). d. e. storage distribution and serving. processing. nonpoisonous. processed or manufactured using equipment and facilities that are free from contamination with najs.5. c. . packaging. handling. food shall not be processed using anything in any quantity that is decreed as najs by Shariah law. food or its ingredients shall not be processed using any components or products of animals that are non-halal by Shariah law or of halal food any components or products of animals that are not slaughtered according to Shariah law. 6.6.3 Transportation vehicles such as bonded truck shall be dedicated and appropriate to the type of the halal food and satisfy hygiene. displayed.6 Storage. display. .2 Products based on naj al-Mvghallazah shall be stored in dedicated place. transported. 3. sale and servings of halal food 3. sold and/or served shall be categorised and labelled halal and segregated at every stage so as to prevent them from being mixed or contaminated with things that are non-halal.1 All halal food that are stored.6. and sanitation condition. 3.3. transportation. logo. it is not prepared. b. processed or manufactured using equipment that is contaminated with things that are najs as decreed by Shariah law. name and picture shall not be misleading and/or contravening the principles of Shariah law.1 Halal food shall be suitably packed. d. labelling and advertising 3. the packaging materials shall not be made from any raw materials that are decreed as najs by Shariah law. it shall be physically separated from any other food that does not meet the requirements stated in item a) or b) or any other things that have been decreed as najs by Shariah law. sign. .7 Packaging.3. during its preparation. storage or transportation.7. and packaging "design. c. the packaging material does not have any toxic effect on the halal food. symbol. processing. Packaging materials shall be halal in nature and shall fulfill the following requirements: a. e. 7. .7.3. bak kut teh.3 Labelling material used in direct contact with the product shall be non-hazardous and halal.4 Halal food and halal artificial flavour shall not be named or synonymously named after non halal products such as ham.7. 3. rum and others that might create confusion. 3. bacon. beer.2 Packing process shall be carried out in a clean and hygienic manner and in sound sanitary conditions. e.5 Each container shall be marked legibly and indelibly or a label shall be attached to the container. country of origin. b.3. list of ingredients. importer and/or distributor and trademark. d. with the following information: a. .7. name and address of the manufacturer. and f. code number identifying date and/or batch number of manufacture and expiry date. c. nett content expressed in metric system (SI units). name of the product. date of processing. 3.3.7.6 For primary meat products. and b.7. the label or mark shall also include the following information: a.7 Advertising shall not contravene with the principles of Shariah law and shall not display indecent elements which are against Shariah law. date of slaughter. . 8 Legal requirements The product shall in other aspects comply with legislation including other relevant requirements currently in force in Malaysia. . This shall be verified through site inspection as deemed necessary by the competent authority. it shall comply with Clause 3 of this standard. 5 Halal certificates The halal certificates shall be issued by the competent authority in Malaysia 6 Halal certification mark Each product. upon approval by the competent authority in Malaysia. may be marked with the halal certification mark of that authority provided the product conforms to the requirements of this standard. 4 Compliance For product deemed to comply with this standard.3.